Ingredients:
Yellow thick mee (as needed)
2 cups of prawn shells (can also include the head)
3/4 litre of water
2 tbsp oil
1 tsp anchovies granules
1 tbsp oyster sauce
1/2 tbsp dark soy sauce
1 tsp black pepper powder
3 egg whites (beaten - use the yolks to fry and then shredded for garnishing/topping)
1 1/2tbsp cornflour (mix with some water)
For garnishing/topping
8 prawns (de-vein and cleaned)
4 shallots (fried)
1/4 cucumber (cut into thins stripes)
shredded eggs (as mentioned earlier)
1 piece fried bean curds (sliced in bite sizes)
Belacan Sauce
2 red chillies (remove seeds)
1 green chilly (remove seeds)
3 birds eye chillies (optional)
1/2 inch roasted belacan/shrimp paste
1 tsp sugar
2 tbsp lime juice
salt to taste
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Preparation:
When oil is heated, fry the prawn shells/heads until crispy.
Add water and anchovies granules. Let it boil over low heat.
Strain to remove the prawns and pour back into the pot.
Add the oyster sauce, dark sauce, pepper and salt to taste.
Once boiling, blanch the prawns inside the soup and remove.
Add the egg whites and stir very gently and then followed by the cornflour.
For the belacan sauce, pound the chillies and mix in the sugar, salt and lime juice.
To Serve
Add the needed amount of mee into a bowl and top up with the garnishing ingredients.
Pour the soup over and serve with the belacan sauce.
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